Most Wasted Ingredients

Mint

Like many of our herbs, mint is well loved but often wasted in our kitchens as we buy more than we need. Knowing what can be done with mint that hasn’t been planned for is the first step to making the most of our herbs:

Store |

Keep parsley in a glass of water, like a bouquet of flowers and store in your fridge wrapped in a plastic bag. Mint should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

Growing your own mint is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

Refresh wilted mint by submerging in a small amount of ice-y cold water for 10-15 minutes.

NOTE: Substituting fresh for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried. eg. 1 tablespoon chopped fresh mint equals 1 teaspoon dried.

Cook |

Mint is perfect in drinks or beverages – soak in water for mint water, throw it into juice with pineapple, coconut or watermelon, or use simply with hot water for mint honey with optional honey.

Add to green salads for a fresh kick or toss into more substantial dishes like couscous, quinoa or potato salads for bright, minty flavours.

Serve as a light accompaniment to roasts and steaks. You can easily make leftover mint into your own mint sauce by blending it with sugar and vinegar